Easy Cream of Mushroom Soup

This Creamy Mushroom Soup recipe is a delicious bowl of comfort for me. My grandmother made soups all the time and I always think of her when I make soup and eat it.

I remember picking mushrooms with my grandfather and returning back to my grandmother and helping her make soup with some of the mushrooms. I used to love helping both of them, whenever I could.

My grandfather had two huge gardens and I remember helping him pick anything and everything! He loved life on the farm. My grandmother wasn’t as keen on it as he was but she supported him until the end.

This classic soup is so good that you’ll never open a can of cream of mushroom soup again after trying our easy recipe!

Full flavoured with garlic, onions or shallots, mushrooms, broth, dry sherry, dry white wine or apple cider, nutmeg and lemon juice! Once blended (or not) you end up with a warm bowl of creamy comfort in no time at all, using ingredients you may already have in your kitchen!

This soup is amazing because of the ingredients we choose to use and the method we make this soup.

Ingredients in Cream of Mushroom Soup

mushrooms

chicken, beef or vegetable broth

heavy or whipping cream

dry sherry, dry white wine or apple cider

water

butter

shallots or onions

garlic

nutmeg, tarragon or thyme

lemon juice

salt

pepper

How do you make Cream of Mushroom Soup?

Melt butter in large pot over medium-low heat.

Add shallots or onions and saute, stirring frequently.

Stir in garlic and nutmeg, tarragon or thyme

Increase heat to medium and add chopped mushrooms.

Cook, stirring occasionally.

Reduce heat to medium low, cover and cook, stirring occasionally, until mushrooms are cooked and tender.

Add broth and water.

Cover and bring to a boil.

Then reduce heat to low and simmer.

Puree soup in small batches in your blender until smooth.

Return soup to pot.

Stir in dry sherry (if using) and cream.

Bring to simmer over low heat.

Add lemon juice and season to taste with salt and pepper.

Can you make mushroom soup without cream?

You bet you can, just skip adding it in the recipe. This soup still turns out beautifully without it and I don’t always add it myself. Sometimes I am just not in the mood for cream in my mushroom soup.

Can you make Creamy Mushroom Soup ahead of time?

You can make this Cream of Mushroom Soup a couple of days in advance without the cream until you are ready reheat and serve it.

How do you store Cream of Mushroom Soup?

You can store this soup in your fridge in an airtight container for up to 3 and maybe 4 days. Reheat gently on your stove or in your microwave.

Can you freeze Cream of Mushroom Soup?

This soup freezes beautifully WITHOUT the cream being added to it for up to 3 months in an airtight container. Remember to leave an inch at least at the top of your container for the soup to expand.

Once your soup is defrosted, heated and ready to serve, that is the moment when you will need to add cream if you decide to use it at all.

Can you use this soup instead of Condensed Cream of Mushroom Soup?

Condensed cream of mushroom soup is so much thicker, or condensed, so it CANNOT be used as a substitute.

Options for Homemade Cream of Mushroom Soup

use different mushrooms like cremini (baby portobello mushrooms or Baby Bellas), button mushrooms, shiitake, oyster or chanterelle mushrooms or any other wild mushrooms to the soup to enhance, alter and create more intense, earthier mushroom flavors in your soup

use coconut milk instead of cream for a dairy free option

add shredded chicken

change the type of broth you use between chicken, beef or vegetable broth

switch between nutmeg, thyme or tarragon

remember to taste your soup before serving it and adjust the amount of salt and pepper as needed

always use heavy or whipping cream to make this soup and you do not need to add a lot of it

I have included a list of our favorite cream soups below and it’s funny but I don’t always include the cream in all of them because they ALL taste great without it, in our opinion.

We recommend tasting your soup before adding the cream, whenever possible, or use less to get the taste you are looking for or desire.

I also don’t always blend or puree the soups after they are made. Sometimes I just don’t feel like doing it and other times I am just in the mood for a chunky soup. Taste yours and see what you prefer.

Welcome!

We are the kitchen divas: Karin and my partner in life Ken.
We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!